Friday, March 26, 2010

Shrimp & Veggie Pasta

This isn't much of an exciting recipe, but it is so easy and so delicious, I had to share. The beauty of this dish is that it's quick, healthy, and you can pretty much use whatever meat or vegetables you want!
Get your pasta water on the stove before you begin, that way the cooked pasta won't have to wait long for it's friends :-)
Cooked pasta of choice-I like to use linguine
Asparagus, cut into 1 inch pieces
Red onion, sliced into strips
Yellow pepper, sliced into strips
Cherry tomatoes, halved
Shrimp, deveined and tails off (thawed if frozen)
2-3 tbls butter
2-3 cloves garlic, minced
Add the pasta to boiling water and cook according to package directions. Heat olive oil in a saute pan, add the veggies except tomatoes, and stir fry until crisp tender. Remove from pan. Add the butter and heat over medium until melted. Add the minced garlic and shrimp, cook until shrimp are just pink. Return the veggies to the pan, with the tomatoes, and stir until everything is coated and tomatoes are warmed through. Pour cooked pasta onto a platter or pasta bowl, top with shrimp veggie mixture, and sprinkle with parmesan cheese and fresh herbs if you want! So yummy and simple!

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